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Southern Cornbread

2 Cups of buttermilk self-rising cornmeal mix -
1/4 Cup of vegetable oil plus a little extra to oil pan with
2 Eggs
Milk
3 or 4 slices of cooked bacon crumbled or chopped
1 Cup grated cheddar cheese
1/2 Onion
2 to 3 Tbsp. Sugar
1/2 tsp. Salt
1 small can of cream style corn
Butter flavored cooking spray(optional)

Preheat oven to 400 degrees
Oil down the inside of a cast iron skillet (or any baking pan) with vegetable oil.
Put skillet in oven to preheat.
While the skillet is heating, put cornmeal mix into a bowl.
Add oil, eggs, cream corn, bacon, onion, sugar, salt and cheese.
Add milk last and stir to make a loose batter (not too thick).
Pour batter into hot skillet, spray the top with butter flavored cooking spray and bake until golden brown.

Old School Mac & Cheese

Original recipe makes 20 servings

1 3/4 pounds whole-wheat macaroni

3/4 cup butter

3/4 cup all-purpose flour

6 cups milk, divided

1 teaspoon mustard powder

1 teaspoon onion powder

1 teaspoon cayenne pepper

salt and ground black pepper to taste

1 (8 ounce) package shredded Cheddar cheese, divided

3 (8 ounce) packages shredded American cheese

1 tablespoon Worcestershire sauce

1 (8 ounce) bag potato chips, crushed

1 cup shredded Cheddar cheese

1/3 cup grated Parmesan cheese

butter-flavored cooking spray

Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.

Chicken Biscuit Pie

Original recipe makes 5 servings-

1/3 cup butter-

1 onion, chopped-

1/3 cup all-purpose flour-

1 1/2 cups chicken broth

2/3 cup milk

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup frozen green peas

1 cup frozen diced carrots

2 cups cooked, shredded chicken meat

2 cups all-purpose flour

2 1/2 teaspoons baking powder

3/4 teaspoon salt

5 tablespoons shortening

3/4 cup milk

Preheat oven to 450 degrees F (230 degrees C). Butter a 2 quart casserole dish.
In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Cook for 2 minutes. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into buttered 2 quart casserole dish.
In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over, so place a piece of aluminum foil under the pan to catch the drips.

Chicken Soup With Homemade Noodles

1 tablespoon dried rosemary, crushed
2 teaspoons garlic powder
2 teaspoons pepper
2 teaspoons seasoned salt
2 broiler/fryer chickens (3 to 3-1/2 pounds each)
5 cups chicken broth
2-1/4 cups sliced fresh mushrooms
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 cup chopped onion
1/4 teaspoon pepper
NOODLES:
2-1/4 cups all-purpose flour
1 teaspoon salt
2 eggs
1 can (5 ounces) evaporated milk
1 tablespoon olive oil

Directions

Combine the first four ingredients; rub over chickens. Place in an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 1-1/4 hours or until a meat thermometer reads 180°. Drain and reserve drippings. Skim fat. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Cover and refrigerate chicken.
In a Dutch oven or soup kettle, bring chicken broth and reserved drippings to a boil. Add the mushrooms, celery, carrots, onion and pepper; simmer for 30 minutes or until vegetables are tender.
In a large bowl, combine flour and salt. Make a well in the center. Beat egg, milk and oil; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Divide into thirds. Roll out each portion to 1/8-in. thickness; cut to desired width.
Freeze two portions to use at another time. Bring soup to a boil. Add one portion of noodles; cook for 7-9 minutes or until noodles are almost tender. Add chicken; heat through. Yield: 10 servings (2-3/4 quarts).

Southern Peach Cobbler

1 cup plus 2 tablespoons sugar, divided -
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup water
2 (16-ounce) bags frozen peach slices or 8 cups fresh peach slices
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup vegetable shortening
1 egg, slightly beaten
1/4 cup milk

Preheat oven to 400 degrees F.

In a large saucepan, combine 1 cup sugar, the cornstarch, and cinnamon. Add water; stir to combine. Add peach slices and cook on medium-high heat until mixture comes to a boil, stirring occasionally. Simmer 1 minute, stirring constantly.

Meanwhile, for biscuit topping, combine flour, remaining 2 tablespoons sugar, the baking powder, and salt. Using a fork or pastry cutter, cut in shortening until coarse crumbs form. Combine egg and milk, and pour into flour mixture; stir just until moistened.

Pour peach mixture into a 2-quart baking dish. Drop biscuit mixture in 7 to 8 mounds on top of peaches.

Bake 20 minutes, or until golden. Serve warm.

Apple Bread Pudding

6 eggs
4 cups milk
1/2 cup sugar
vanilla
cinnamon
nutmeg
2 or 3 apples, peeled and chunked – Macs or Granny Smith
4 cups diced bread or pastry bread (cinnamon roll, raisin bread, apple fritter bread)

Preheat the oven to 350 degrees.

Prepare the apples and bread, tossing them in a deep casserole dish to mix. If you are using plain bread, generously sprinkle the mixture with cinnamon and nutmeg and toss again.

In a separate bowl, whisk the eggs, then add the sugar and mix until combined. Add the milk and vanilla and whisk.

Pour the egg mixture over the bread mixture.

Sprinkle the top with cinnamon and nutmeg.

Place the casserole dish in the oven. Bake for at least 45 minutes. Check the pudding by wiggling the dish to see how solid the center is. The finished pudding should wiggle a little in the very center, but not all the way to the edges.

Remove from oven and place on a rack to cool.

Serve warm plain or with whipped cream or ice cream. Refrigerate leftovers, which can be reheated or served cold.

Country Potato Salad

8 c cooked, diced potatoes, chilled
1 lb bacon, cooked and crumbled
6 hard boiled eggs, peeled and chopped
3 ribs celery, finely diced
1 1/2 c mayonaise
2 Tbsp yellow mustard
1 tsp white sugar
salt to taste
pepper to taste
Mix all ingredients together and lightly tossed until thoroughly combined. Be careful not to break up potatoes. Chill for 2 hours or more before servings.
Brown Sugar Meatloaf

Original recipe makes 8 servings
1/2 cup packed brown sugar

1/2 cup ketchup

1 1/2 pounds lean ground beef

3/4 cup milk

2 eggs

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 small onion, chopped

1/4 teaspoon ground ginger

3/4 cup finely crushed saltine cracker crumbs

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.

Kentucky Biscuits

Original recipe makes 12 biscuits

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 dash salt

1 tablespoon white sugar

1/2 cup butter

3/4 cup buttermilk

Preheat oven to 400 degrees F (200 degrees C).
In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate.
Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.

Slow Cooker Creamed Corn

Original recipe makes 10 to 12 servings

1 1/4 (16 ounce) packages frozen corn kernels

1 (8 ounce) package cream cheese

1/2 cup butter

1/2 cup milk

1 tablespoon white sugar

salt and pepper to taste

In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.

Southern Candied Sweet Potatoes

Original recipe makes 12 servings

6 large sweet potatoes

1/2 cup butter

2 cups white sugar

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 tablespoon vanilla extract

salt to taste

Peel the sweet potatoes and cut them into slices.
Melt the butter in a heavy skillet and add the sliced sweet potatoes.
Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.

Sweet Potato Bread

Original recipe makes 1 - 9 x 5 inch loaf

1 1/2 cups white sugar

1/2 cup vegetable oil

2 eggs

1 3/4 cups sifted all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/3 cup water

1 cup cooked and mashed sweet potatoes

1/2 cup chopped pecans

Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

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